Peanut Free Roasted Tomato Compote with Garlic & Herbs
Slow-roasted cherry tomatoes are one of those kitchen transformations that feel almost magical — sweet, jammy, and deeply savory all at once. This compote builds serious flavor from a short list of pantry staples: olive oil, garlic, oregano, turmeric, and a touch of honey that rounds out the acidity beautifully. Everything goes onto one baking sheet and into a hot oven, where the tomatoes burst and caramelize until the whole pan looks like something you'd pay good money for at a fancy brunch spot. A rough crush with a spoon keeps the texture rustic and satisfying rather than turning it into a smooth sauce. Fresh torn basil stirred in at the end keeps things bright and aromatic. Every ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. Spoon it over grilled bread, stir it into pasta, or pile it alongside roasted chicken for a weeknight dinner that tastes like you tried a lot harder than you did.
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Learn more →Ingredients
6 servings
- 2 lb cherry tomatoes
- 4 cloves garlic, smashed and peeled
- 3 tbsp extra virgin olive oil, divided
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ¼ tsp ground turmeric
- 1 tsp honey
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
Spread the cherry tomatoes and smashed garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with the salt, black pepper, dried oregano, turmeric, and red pepper flakes, if using. Toss to coat evenly.
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